Green pkhali
In Georgian cuisine there is a dish with vegetables which may be cooked during the whole year. It composed of 2 parts: sauce and vegetables. Sauce is always the same but the vegetable may be changed according to he season of the year: spinach, green bean, beet, pepper, cabbage.
How to cook green pkhali
Separate spinach leaves and stalks. Spinach stalks are cooled longer than leaves that's why you shouldn’t put them into them pot at the same time. Boil water into the pot, add salt, put spinach stalks into it and cook for 20 seconds, make it be water free, wash up with cold water let it be water free and to cool. Cut nuts, coriander, garlic and red pepper together into small pieces, smash it add very small cut coriander and parsley. Mince or beat on the desk with knife cold spinach and this mass together, after which spice it with salt and vinegar. Decorate with pomegranate seeds.
